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Mussels & Chorizo Recipe
Quirk Hotel of Charlottesville
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Ingredients
Liquid Mixture
2
cups
rice wine vinegar
2
cups
water
1
ea.
star anise
1
tsp
turmeric
1
tsp
black peppercorn
1
tsp
crushed red pepper
1
tsp
pink peppercorn
1
ea.
bay leaf
Mussels Mixture
100
grams
carrots
1
ea.
serrano
75
grams
fennel
100
grams
yellow onion
100
grams
leeks
1
tsp
curry
1
tsp
mustard seeds
Other Ingredients
6
ounces
Pamplona Chorizo
2.5
ounces
dry fresh Gemelli pasta
2
ounces
green onion
2
ea.
lemon cheeks
13
ea.
P.E.I. mussels
5
tbsps
butter
Instructions
Liquid Mixture
Place all ingredients into a large pot, boil for 30 seconds then steep for five minutes.
Strain, and set aside. This will be your main liquid.
Mussels Mixture
Thinly slice all ingredients.
Sweat down to fondant.
Set aside.
Entire Dish
Place the mussels and the liquid into a large pot.
Cover with a medium pan to help pop the shells, and cook over high heat.
Once popped, remove from heat and place the fondant into mussels, stir and set aside.
In the already hot pan, sear the Chorizo while cooking the pasta.
When both are cooked, mix into the large pot and fold. (Do not stir or mussels will fall out of shells.)
Fold in the butter and half the green onions, then season to taste.
When serving, place burnt lemon cheeks, bread and remaining green onions on
top.